Proper Peach Melba
|Caster sugar||1⁄2 Pound|
|Fresh raspberries||1⁄2 Pound|
|Icing sugar||4 Ounce|
|Vanilla ice cream||1⁄4 Cup (4 tbs)|
|Double cream||1⁄4 Pint, whipped|
Peel, halve and stone the peaches.
Put the caster sugar and water in a large shallow pan and simmer together, stirring occasionally until the sugar has dissolved.
Put the peaches in a single layer in the pan and simmer gently for about 10 to 12 minutes, then remove from the heat and leave to cool in the syrup.
When quite cold, lift out the peaches with a slotted spoon.
For the sauce: place the raspberries in an electric blender for a few seconds with the icing sugar until smooth and then sieve into a bowl to remove all the pips.
Place a portion of ice cream in the base of four sundae glasses and arrange two peach halves on top of each portion.
Pour over some raspberry sauce and pipe a swirl of cream on each sundae.